Capirotada

Name: Capirotada
Ingredients: 20 bolillos (Mexican bread rolls); 5 piloncillo cones (about 1 1/4 pounds or 570 grams); 3 cinnamon sticks; 1 panela cheese (about 14 ounces or 400 grams); 2 Golden Delicious apples; 5 bananas; 1 1/3 cups raisins (about 200 grams); 1 1/3 cups peanuts (about 200 grams); 2 cups shredded coconut (about 200 grams); 6 quarts water (about 6 liters)

Andrea Cantu @cook_22044934

Matamoros, Tamaulipas

My grandmothers taught me this recipe. We almost always eat it here during Holy Week. Some people make it differently, but this is my recipe.

Andrea Cantu @cook_22044934

Matamoros, Tamaulipas

My grandmothers taught me this recipe. We almost always eat it here during Holy Week. Some people make it differently, but this is my recipe.

Saved

Ingredients

20bolillos (Mexican bread rolls)
5piloncillo cones (about 1 1/4 pounds or 570 grams)
3cinnamon sticks
1panela cheese (about 14 ounces or 400 grams)
2Golden Delicious apples
5bananas
1 1/3 cupsraisins (about 200 grams)
1 1/3 cupspeanuts (about 200 grams)
2 cupsshredded coconut (about 200 grams)
6 quartswater (about 6 liters)

Saved

Steps

1

First, bring 6 quarts (about 6 liters) of water to a boil on the stove with the piloncillo cones and cinnamon sticks. Let it boil, stirring constantly, until the piloncillo is completely dissolved.
2

Meanwhile, slice the bolillos and lightly toast them on a griddle or skillet.
3

Once the piloncillo is dissolved and the bread is toasted, prepare the rest of the ingredients. Cut the panela cheese into small cubes, dice the apples, and slice the bananas. Use the coconut, raisins, and peanuts as they are.
4

In a large, deep pot, layer the ingredients. Start with a layer of bread, then add bananas, apples, peanuts, raisins, cheese, and shredded coconut—just like in the photo. Add a little of each ingredient on top of every piece of bread. Once the layer is ready, pour some of the piloncillo syrup over it to soak all the ingredients and soften the bread.
5

Continue making more layers with all the ingredients, pouring piloncillo syrup over each layer as you go. Repeat until you use up all the ingredients (it's important to soak each layer with the syrup).
6

When all the ingredients are layered in the pot, place it on the stove and let it simmer for 10 to 15 minutes.
7

Now it's ready to enjoy! I really like to eat it cold, so after it cools to room temperature, you can refrigerate it. I hope you like my recipe and that my explanation was clear, even though I'm not very good at writing.